I must learn how to cook. My appetite demands it. Unfortunately, boiling water and a little miniscule frying covers the extent of my kitchen skills. In the past few years of independence, I’ve survived on instant everything and the questionably hygienic corner turo-turo.
So for the sake of my sanity, I’ll experiment with my younger brother’s carbonara recipe. In respect to the commandment “Thou shall not kill,” I’ll be my own guinea pig. After all, if the experiment fails, Makati Med is just a stone’s throw away from my place.
1 pack cream of mushroom
1 small can evaporated milk
1 can mushrooms
500g bacon cut into bite-sized pieces
1 kilo spaghetti/pasta noodles of choice
2 pieces medium sized green bell pepper, chopped
cook pasta.(until al dente) set aside
*dilute mushroom soup powder in 1 cup of water set aside
fry bacon (until crispy) set aside
boil 2 cups water once it has boiled
mix mushroom soup* and evaporated milk (more milk thicker sauce)
leave under medium fire to simmer
add mushroom and bacon stir continuously until thick
add bell pepper.
pour sauce on pasta